Slow Cooker Dr Pepper Chili Bread Bowls
2 lbs of lean ground beef
1 yellow onion, chopped
3 tablespoons chili powder
½ teaspoon cumin
1 teaspoon cayenne
1 tablespoon oregano
1½ teaspoons salt
Pepper, to taste
1 can Dr Pepper
2 tablespoons brown sugar
1 16-ounce can kidney beans, drained
1 24-ounce can diced tomatoes, partially drained
1 6-ounce can tomato paste
18–20 dinner rolls
Shredded cheddar cheese
1. Cook ground beef over med-high heat until browned.
2. Add beef, onion, chili powder, cumin, cayenne, oregano, and salt to slow cooker and mix well. Then add Dr Pepper, brown sugar, kidney beans, tomatoes, and tomato paste. Stir to combine.
3. Cook on HIGH for 4 hours. Skim some of the excess oil from the top, then stir.
4. Cut the tops off the rolls and push down the inside bread to form a bowl. Scoop chili into each. Garnish with desired toppings.